Best thing I ate: Argentinean steak grilled over a wood fire

Critic Brad A. Johnson says if you like American ribeye steaks but want to try something completely different, you should consider this Argentinean tapa de asado.
Brad A. Johnson • Orange County Register • August 28, 2019
The rib cap steak at Maro Wood Grill haunted me for months. Rib cap (sometimes called ribeye crown or deckle) steaks don’t show up on many steakhouse menus in the United States. Americans love their ribeyes, and the cap is that fatty outer ring of...
The full article can be read on the Orange County Register website.

Related Articles

Hatfields' technique at Odys + Penelope lends itself to myth

Jonathan Gold • Los Angeles Times • May 8, 2015
Will I riff on for a while about the name of the new restaurant Odys + Penelope? I will not, although it is hard not to. I spend more time than I probably should contemplating the thoughts of faithful Penelope when her disguised husband, Odysseus,...

Broken rice at Com Tam Tran Quy Cap in Fountain Valley

Edwin Goei • OC Weekly • February 14, 2008
What's in a Name? Finding the real Com Tam Tran Quy Cap Little Saigon's Bolsa Avenue is littered with restaurants like Com Tam Tran Quy Cap—eateries that seem genetically identical to each other. Menus feature the common mainstays of pho, broken...

THE RANCH Offers a Fistful of Dollars

Edwin Goei • OC Weekly • March 8, 2012
It's said that Walt Disney created Disneyland because he wanted a place to spend time with his daughters. Andrew Edwards, the owner and president of Extron Electronics, a manufacturer of high-end audio/video equipment, has created THE RANCH (yes,...

Review: Which Brazilian churrascaria does takeout best?

Brad A. Johnson • Orange County Register • November 19, 2020
In normal times Brazilian steakhouses, or churrascarias, trade heavily on pizazz and showmanship. The concept of rodizio-style service calls for servers to stroll through dining rooms carving slices of rotisserie-roasted meats at the table using...

Bulgogi cultists, rejoice: Jonathan Gold finds first-rate Korean barbecue at Gwang Yang

Jonathan Gold • Los Angeles Times • June 17, 2016
Have you ever encountered Korean food? Then you have tasted bulgogi. Bulgogi is essentially marinated, thinly sliced beef tossed on a grill until it crisps and caramelizes. Bulgogi is what you find in chain-mall bibimbap, stuffed into Kogi BBQ...